Congratulations on the excellent production value of these vids. So many BrewTube “content creators” have unlistenable audio, wobbly, out of focus camera work and endless repetition and waffle. This is the opposite. So refreshing.
Very neat. Certainly loved finally getting to see Marshall! Love it that Trent from The Bru Sho is your next Patreon guest! I greatly enjoyed Trent's videos.
I make alot of pilsner/lager myself, and I mainly use about 20IBU of Magnum, and then Saaz and Mittelfrue as aroma hops. And I get alot of praise for my beer :D
I'm not entirely convinced. I've also brewed a Saaz-bittered premium pilsner with 30 minute mash and boil, and it was delicious. My only issue is all the waste hops it produces. For my next lager I'm going 100% Saaz LUPOMAX 8,4% AA, which I'm really excited about 😁🍺 Great show and content 😎👏
If the off-flavor/taste that was picked up in the original beer was a rubber-like character it is likely that you were picking up a sulfur-based compound. During fermentation, especially lagers, hydrogen sulfide is produced, and if produced in excess or not given enough time to clean up, the sulfur can bind to other compounds and create other aromas and flavors. If this is the case, then it was probably a fermentation issue rather than a hopping issue.
I just found this video, but this is exactly what I did with my last lager - I replaced the 60 min saaz with magnum and I'm about to taste the result. I'm fermenting with W34/70 under pressure @16C.
Thanks for this and Greetings from Germany. I tried one myself and now I am wondering how you let this sit in the keg before serving? After 1 week after fining with gelatine, I still get some "young beer" off-flavors and a haze.
Hey mate great video as always, I just want to ask is how do you carbonate your beer soo well! It’s something I struggle to get right, i keg and sometimes bottle a batch with drops but kegging is my problem. Do you have a video on this please?
An interesting if not entirely unexpected result. That S&S beer looked absolutely crushable! The channel is coming along *very* nicely indeed. This would be an S-rank channel if it wasn't for those tiny shelves on Martin's wall...
Great work Martin - but i have a question(s). I see you use a hop spider. Have you considered the affect that may have on the hop profile? Theory states if you use a hop spider, you should use at least 10% more than you planned. Is this something the Bru Crew have looked at before or is it a new expirement?? Cheers
I aggree 100%...I just brewed a batch of my trusted recipe pale ale but I had just low alpha Styrian goldings hops on hands and taste so much different at the same ibu compared to when I bitter with high alpha hops...and I put just bittering hops at the beginning of a 30min boil...no new shoes smell though, just more fruity...
I know the beer style is not the main topic of this video but the title says "Czech Premium Pale Lager" and the Saaz hops is the only Czech thing I can find. Neither the method of mashing nor the cooking time and fermentation suit the style - and a Czech lager is not fruity. You have made an international pale lager with Saaz hops. A beer style is defined by ingredients, method and tradition, otherwise a London Porter would be the same as a Schwarzbier.
Congratulations on the excellent production value of these vids. So many BrewTube “content creators” have unlistenable audio, wobbly, out of focus camera work and endless repetition and waffle. This is the opposite. So refreshing.
Thank you!
Absolutely stoked to see Martin and Brulosophy working together!
Me too!
Learn something, or should I say, raises even more questions every video Martin. Love it
Just an idea: W34/70 has been verified by Fermentis to perform well at "ale temperatures", if you want to do a warm lager brew.
Very neat.
Certainly loved finally getting to see Marshall!
Love it that Trent from The Bru Sho is your next Patreon guest! I greatly enjoyed Trent's videos.
Loving these short and insightful videos which are fun but link nicely to a bit of science! Clear, structured and interesting - keep it up!
Thanks!
I’m loving this series. Keep it up fellas!
Great work on the new channel. Been a fan of Martin and Brülosophy for years. Thanks for the excellent content
I make alot of pilsner/lager myself, and I mainly use about 20IBU of Magnum, and then Saaz and Mittelfrue as aroma hops. And I get alot of praise for my beer :D
I'm not entirely convinced. I've also brewed a Saaz-bittered premium pilsner with 30 minute mash and boil, and it was delicious. My only issue is all the waste hops it produces. For my next lager I'm going 100% Saaz LUPOMAX 8,4% AA, which I'm really excited about 😁🍺
Great show and content 😎👏
If the off-flavor/taste that was picked up in the original beer was a rubber-like character it is likely that you were picking up a sulfur-based compound. During fermentation, especially lagers, hydrogen sulfide is produced, and if produced in excess or not given enough time to clean up, the sulfur can bind to other compounds and create other aromas and flavors. If this is the case, then it was probably a fermentation issue rather than a hopping issue.
I'd like to see if there's a notable difference if hoping into a hop basket or directly into the kettle.
I just found this video, but this is exactly what I did with my last lager - I replaced the 60 min saaz with magnum and I'm about to taste the result. I'm fermenting with W34/70 under pressure @16C.
Great video guys!! It's also interesting how bright this beer is, although it's just an abreveiated mash and boil.
Great video! Sounds like it's time to redo the first batch.
Thanks for this and Greetings from Germany. I tried one myself and now I am wondering how you let this sit in the keg before serving? After 1 week after fining with gelatine, I still get some "young beer" off-flavors and a haze.
Hey mate great video as always, I just want to ask is how do you carbonate your beer soo well! It’s something I struggle to get right, i keg and sometimes bottle a batch with drops but kegging is my problem.
Do you have a video on this please?
I’m just force carbonating. Hold about 30psi of pressure for a few days then reduce to serving pressure.
Magnum and Saaz the best hop combination since beer
An interesting if not entirely unexpected result. That S&S beer looked absolutely crushable! The channel is coming along *very* nicely indeed. This would be an S-rank channel if it wasn't for those tiny shelves on Martin's wall...
Sounds crushable!!! Cheers 🍻
Great work Martin - but i have a question(s). I see you use a hop spider. Have you considered the affect that may have on the hop profile? Theory states if you use a hop spider, you should use at least 10% more than you planned. Is this something the Bru Crew have looked at before or is it a new expirement?? Cheers
I've started using two hop sleeves - one for bittering and one for late edition hops because of those concerns. Would indeed be a good thing to test.
Great video
I aggree 100%...I just brewed a batch of my trusted recipe pale ale but I had just low alpha Styrian goldings hops on hands and taste so much different at the same ibu compared to when I bitter with high alpha hops...and I put just bittering hops at the beginning of a 30min boil...no new shoes smell though, just more fruity...
Thanks!
i didnt catch it ..... but how many ounces of magnum was there at fwh?
Love the switch over, you're awesome. A slight tweak, pls stop the random zoom ins. Lol. It hurts my brain.
What are the stainless cups you use to measure out the hops called?
YVH sells them online! I need to pick some up also!
u can try local pet stores, food cups look like that lmao
not how much dear, when is the answer..... did you add hops in the fermenter?
oops, am reveling Mesopotamia, sorry brothers in Iraq.
Which yeast did you use?
5:30 minutes
Recipe TBD???
There’s a link to it in the description. 🍺
25min boil?
For saaz you will need to shop well and pay well to get hops with enough alpha, otherwise you will be putting a pound of saaz in there.
I know the beer style is not the main topic of this video but the title says "Czech Premium Pale Lager" and the Saaz hops is the only Czech thing I can find. Neither the method of mashing nor the cooking time and fermentation suit the style - and a Czech lager is not fruity. You have made an international pale lager with Saaz hops. A beer style is defined by ingredients, method and tradition, otherwise a London Porter would be the same as a Schwarzbier.
I came to the comment section only to look for someone like this guy stating the obvious - this is not a Czech beer
@@LucasPirolla I couldn't resist not commenting. 😄
PLEASE put the recipe and stats in the description. Its for the children.
I think you need to do a no boil episode and see if people can tell the difference.
Calling this czech premium is pretty insulting
Second czech use scheme 90 45 and 15min. boiling
So try to do it right before complaining
Measurements in grams? Temp in Celsius? Speak English please…